Shortbread Cookies IV

Shortbread Cookies IV These cookies use rice flour for a different twist on the traditional shortbread cookie.


Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 24

    YIELD : 48 cookies

  • Preheat oven to 350 degrees F (175 degrees C).

  • In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.

  • Press dough into a 10×15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.

Per Serving: 262 calories; protein 2.4g; carbohydrates 28.6g; fat 15.6g; cholesterol 40.7mg; sodium 109.3mg.